Citric Acid Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, tossed in a warm, fragrant sauce built on coconut oil, fresh ginger, garlic, and golden turmeric. The sauce comes together with coconut aminos, a touch of honey, and just a small pour of apple cider vinegar — enough brightness to make the whole dish sing without leaning on any citrus-based ingredients that could be a problem. For anyone navigating citric acid sensitivities, that swap matters more than it might seem, since so many Asian-inspired sauces and condiments sneak it in as a preservative or flavor enhancer. Salting and pressing the zucchini before cooking is the move that keeps everything from turning watery, so the sauce actually clings to each strand instead of pooling at the bottom of the bowl. The result is silky, slightly tender noodles with a savory-sweet coating and a gentle heat from the ginger that builds as you eat. Finish it with scallions and fresh cilantro if you have them — they add color and a little herby lift that rounds out the whole plate beautifully. It's light enough to feel virtuous but satisfying enough to stand on its own as a full meal.
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- ½ tsp fine sea salt
For the sauce
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 3 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp honey
For serving
- 2 scallions, thinly sliced (optional)
- 1–2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the spiralized zucchini noodles in a colander, toss with the salt, and let stand for 5 minutes. Squeeze the noodles firmly in a clean kitchen towel or press with paper towels until most of the released moisture is removed — the noodles should feel noticeably drier and no longer slick.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, and honey until the honey dissolves. Set aside.
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